Chilli, cheese and rosemary polenta with tomato sauce from River Cottage Veg: 200 Inspired Vegetable Recipes (page 58) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • macfadden on May 10, 2016

    The polenta was delicious. I used whole grain cornmeal instead of instant polenta, and let it cool in the fridge for about an hour, and had no trouble with it falling apart in the pan. The tomato sauce was not very exciting, so if you have a recipe you like, I would go with that.

  • Zosia on November 16, 2015

    Following twoyolks's recommendation, I chilled the polenta overnight and cut it into squares. The pieces held their shape in my grill pan and were quite delicious served with the simple garlicky tomato sauce.

  • twoyolks on November 27, 2012

    It doesn't specify well in the recipe but the polenta needs to cool completely and dry out before it's fried. Otherwise it just falls apart in the frying pan. I would make the polenta a day in advance. Also, I would cut the polenta into squares instead of wedges.

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